Some nights you just want something that hugs you from the inside out. That’s exactly what this Mac and Cheese Meatloaf Casserole does. My family always fought over whether we should have meatloaf or mac and cheese for dinner, so I finally decided to stop the debate altogether. The result? Pure magic in a baking dish. This recipe layers seasoned ground beef with the creamiest homemade mac and cheese you can imagine. The best part is watching everyone’s face light up when they realize they don’t have to choose between their two favorites anymore. Kids devour it without complaint, and honestly, the adults are just as excited. Whether you’re feeding a hungry crowd on a Tuesday night or looking for something special that doesn’t require fancy ingredients, this casserole delivers every single time.
Why This Recipe Works
The genius here is how the flavors marry together. Ground beef gets mixed with breadcrumbs, egg, and seasonings to create a moist, flavorful base that holds its shape. While that bakes, you whip up a quick cheese sauce with butter, flour, and milk before folding in tender macaroni. The meatloaf provides substance and that classic comfort taste, while the mac and cheese adds creaminess and that irresistible gooey factor.
This Mac and Cheese Meatloaf Casserole also saves you precious time. Instead of making two separate dishes and dirtying twice as many pans, everything comes together in one baking dish. You can prep it ahead during naptime or before work, then just pop it in the oven when dinner rolls around.
Ingredients You’ll Need
For the Meatloaf Layer
- 1 pound ground beef, preferably 85/15 for the right fat balance
- 1/2 cup breadcrumbs, plain or Italian seasoned work great
- 1/2 cup diced onion, finely chopped so it melts into the meat
- 1 large egg, beaten to help bind everything
- 1/4 cup milk to keep the meatloaf tender
- 1 teaspoon salt, or adjust to your taste
- 1/2 teaspoon black pepper, freshly ground if you have it
- 1 teaspoon garlic powder for depth of flavor
For the Mac and Cheese Layer
- 2 cups elbow macaroni, uncooked
- 2 tablespoons butter, unsalted preferred
- 2 tablespoons all-purpose flour for the roux
- 2 cups whole milk, warmed slightly for smoother sauce
- 2 cups shredded cheddar cheese, freshly shredded melts better
- 1/2 teaspoon salt to enhance the cheese flavor
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika, adds a subtle smoky note
- 1/2 teaspoon dry mustard powder, optional but recommended
Step-by-Step Instructions
Getting this Mac and Cheese Meatloaf Casserole right isn’t complicated, but timing matters. Start by preheating your oven to 350 degrees F and greasing a 9×13 inch baking dish. In a large mixing bowl, combine the ground beef, breadcrumbs, diced onion, egg, milk, salt, pepper, and garlic powder. Mix with your hands until just combined, but don’t overwork it or your meatloaf will turn out tough. Press this mixture evenly into the bottom of your prepared dish.
Slide the dish into your preheated oven and let it bake for about 20 minutes. Meanwhile, bring a pot of salted water to a boil and cook your macaroni according to package directions until al dente. Drain it well and set aside.
Now for the cheese sauce. Melt butter in a medium saucepan over medium heat. Whisk in the flour and let it cook for about one minute, stirring constantly so it doesn’t burn. Gradually pour in the milk while whisking to prevent lumps. Keep stirring until the sauce thickens enough to coat the back of a spoon, usually 4 to 5 minutes. Remove from heat and stir in salt, pepper, paprika, and dry mustard. Add 1 and 1/2 cups of the shredded cheese, stirring until completely melted and smooth.
Fold the cooked macaroni into your cheese sauce until every noodle is coated. When your timer goes off and the meatloaf has had its initial bake, carefully remove the dish from the oven. Pour the mac and cheese mixture right over the top of the partially cooked meatloaf, spreading it out to the edges. Sprinkle the remaining 1/2 cup of cheese over everything.
Return the Mac and Cheese Meatloaf Casserole to the oven and bake for another 25 minutes, or until the cheese on top is melted, bubbly, and starting to turn golden in spots. Let it rest for about 10 minutes before slicing. This resting time helps everything set up so your slices hold together nicely.
Pro Tips for Success
- Don’t skip the resting time after baking. Those 10 minutes make the difference between a messy scoop and perfect slices
- Shred your own cheese instead of buying pre-shredded. The anti-caking agents in bagged cheese prevent it from melting smoothly
- Cook your pasta one minute less than the package suggests since it will continue cooking in the oven
- If your cheese sauce seems too thick, add a splash more milk. Too thin? Let it simmer a bit longer
- Use a meat thermometer to ensure the meatloaf reaches 160 degrees F for food safety
Variations to Try
Once you master the basic Mac and Cheese Meatloaf Casserole, the possibilities multiply. Swap ground beef for ground turkey or a beef-pork blend for different flavors. Add finely chopped bell peppers or mushrooms to the meatloaf mixture for an extra vegetable boost. Try mixing different cheeses, such as Gruyère, Monterey Jack, or smoked Gouda, into your cheese sauce.
For a spicy kick, add diced jalapenos to the meat mixture or stir hot sauce into the cheese sauce. You can also top the whole thing with crushed crackers or panko breadcrumbs mixed with melted butter for added crunch. Some folks like adding crispy bacon pieces between the layers for an extra indulgent touch.
Troubleshooting Common Issues
- If your meatloaf releases too much grease, use leaner ground beef or drain excess fat after the first bake
- Lumpy cheese sauce means you added milk too quickly or the heat was too high. Whisk vigorously or blend smooth
- Dry casserole happens when pasta is overcooked initially. Remember, slightly undercooked is better
- Watery results mean the mac and cheese wasn’t thick enough before baking. Let your sauce simmer longer next time
- Burnt cheese on top? Cover loosely with foil for the last 10 minutes of baking
Ingredient Substitutions
Life happens and sometimes you’re missing an ingredient. No breadcrumbs? Crush up some crackers or use rolled oats instead. Out of elbow macaroni? Shells, penne, or rotini work just as well in this Mac and Cheese Meatloaf Casserole. If you don’t have dry mustard powder, a teaspoon of prepared yellow mustard does the trick.
For dairy-free versions, use plant-based milk and cheese alternatives, though results will vary. Gluten-free breadcrumbs and pasta make this accessible for those with sensitivities. Ground chicken or turkey can replace beef for a lighter option.
Storage and Serving Tips
Leftovers of this Mac and Cheese Meatloaf Casserole actually taste even better the next day once flavors have melded. Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2 to 3 minutes, or reheat the whole dish covered with foil at 350 degrees F for about 20 minutes.
You can freeze this casserole either before or after baking. Wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking or reheating. Serve with a simple green salad, steamed broccoli, or garlic bread to round out the meal.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely. Assemble the entire Mac and Cheese Meatloaf Casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 10 extra minutes to the final baking time since it’s starting cold.
What’s the best cheese to use?
Sharp cheddar gives the most flavor, but medium cheddar works too. A blend of cheddar and mozzarella creates great texture with nice cheese pulls.
Can I double this recipe?
Yes, use two 9×13 inch pans or one very large roasting pan. Baking time may increase slightly, so check for doneness.
How do I know when it’s fully cooked?
The meatloaf should reach 160 degrees F internally, the cheese should be bubbly, and edges slightly browned. A meat thermometer takes the guesswork out.
Can I use a different pasta shape?
Definitely. Small shells, cavatappi, or medium shells all work beautifully in this Mac and Cheese Meatloaf Casserole. Just keep the cooking time similar.
Why is my cheese sauce grainy?
Overheating causes cheese proteins to separate. Remove from heat before adding cheese, and stir gently until melted. Using freshly shredded cheese also helps prevent graininess.
What sides pair well with this dish?
Keep it simple since the casserole is already hearty. A crisp garden salad, roasted green beans, or buttered corn complements without overwhelming. Crusty bread for soaking up extra cheese sauce never hurts either.
Mac and Cheese Meatloaf Casserole
Ingredients
Equipment
Method
- Preheat oven to 350 degrees F and grease a 9×13 inch baking dish.
- In a large bowl, combine ground beef, breadcrumbs, diced onion, egg, 1/4 cup milk, 1 teaspoon salt, 1/2 teaspoon pepper, and garlic powder. Mix until just combined and press evenly into prepared baking dish.
- Bake the meatloaf layer for 20 minutes.
- While meatloaf bakes, cook macaroni according to package directions until al dente. Drain well and set aside.
- In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 2 cups milk and continue stirring until sauce thickens, about 4-5 minutes.
- Remove from heat and stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, paprika, and dry mustard. Add 1 1/2 cups shredded cheese and stir until completely melted.
- Fold the cooked macaroni into the cheese sauce until well coated.
- Remove meatloaf from oven and pour mac and cheese mixture evenly over the top. Sprinkle remaining 1/2 cup cheese over everything.
- Return to oven and bake for an additional 25 minutes until cheese is melted, bubbly, and lightly golden.
- Let casserole rest for 10 minutes before slicing and serving.
Notes
- Use freshly shredded cheese for best melting results
- Cook pasta 1 minute less than package directions since it continues cooking in oven
- Let casserole rest 10 minutes before serving for cleaner slices
- Can be assembled up to 24 hours ahead and refrigerated before baking
- Freezes well for up to 3 months wrapped tightly
